Spring has sprung and the new issue of Ice Cream University News is here! In this issue we explore: The frozen yogurt craze. Here to stay or doomed to bust? Non-dairy frozen desserts Stabilizers The novelty ice cream take-out business … Continue reading
Monthly Archives: April 2012
Stabilizers 101: Water Ice and Sorbet
“My Italian Water Ice I made yesterday is hard as a rock. It’s impossible to scoop.” Over the years, I keep hearing the same question. Fear no more, here’s the answer — a cold water activated stabilizer. So, what the … Continue reading